Fermented Hot Sauce

Servings: 40oz

Prep Time: 15 minutes + 2-4 weeks fermentation

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INGREDIENTS:

• 30 habanero peppers (about 1/3lb)

• 15 serrano peppers (about 1/3lb)

• 3 jalapeno peppers

• 2 bell peppers (I did one yellow, one red)

• 3 larger spicy peppers (I did one hatch, one pasilla, one anaheim)

• 1 head garlic

• 3 carrots

• 1 sweet yellow onion

• 1.5T salt

• Extra brine: 1/4c water, 1/2T salt combined

• Distilled white vinegar for cleaning

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DIRECTIONS:

1. Wash and trim peppers, garlic, carrots and onion. For a spicier sauce, keep the seeds on the hot peppers. Place into a food processor with the salt and blend until everything is evenly chopped.

2. Clean out a glass jar with vinegar (try to avoid dish soap- it can inhibit the fermentation process. If you need it, make sure to rinse with distilled vinegar anyways).

3. Add the hot sauce to the clean jar. Add just a little brine to the mixture to have liquid on top. Cover with cling wrap, REMOVE THE AIR** and wrap with a rubber band.

4. Ferment for 1 month (give or take- that's the beauty about fermenting, if you forget about it, it'll still be ok) out of direct sunlight at room temperature. If your house is cooler, store it closer to the stove area where it's warmer (cooler temps will slow the process). Make sure you mark your date on the jar.

5. Store in the fridge- I have found mine can last months (but it's usually eaten long before then).

**It is really important to remove air from your hot sauce to reduce the risk of mold. As your hot sauce ferments, air bubbles with appear and your mixture will float to the top (see picture)- that's ok. If it seems like a lot of air is under the cling wrap, remove rubber band and try to push air out and reseal.